Co‑op Community Outreach team attends the first fundraising gala held onsite at the SPCA on Florin-Perkins Road October 17th. Serving golden beet and kale salad and Turkish Garbanzo bean salad the event attracted over 500 people.

In a large sauté pan, heat 1 tablespoon of the oil and sauté the turkey sausage until golden brown. Remove and set aside. Heat 1 more tablespoon of oil in the same pan.

Add the mushrooms and 1/2 teaspoon each of salt and pepper. Sauté until all the liquid from the mushrooms has evaporated. Add the peas and the sausage and warm through.

Meanwhile cook the pasta until al dente.

Drain the pasta, reserving ½ cup of the cooking water. Return the pasta to the pot and add the sausage mixture.

Toss over medium heat to combine and heat through, adding enough of the reserved cooking water to moisten. Drizzle in the remaining oil and add in the parmesan. Season the pasta with more salt and pepper to taste.

Unroll skirt steak and cut crosswise into pieces that will fit your grill and place in baking dish. Combine lime juice, jalapeno, garlic, cumin and olive oil. Pour 2/3 of the marinade over your meat. Marinate for at least 2 hours if possible. Save the remainder for the vegetables.

When ready to grill, toss your vegetables with the remaining marinade. Heat grill or broiler. If you are not using a grill, heat a pan over medium-high heat with olive oil. Sauté or grill veggies until tender.

Remove the steak from the marinade, scraping off any garlic or chili that sticks to it. Place on pan under broiler or on hot grill. The steak, depending on its size, will only take a few minutes on each side, so watch closely. When done, remove from heat and slice.

Place meat and sautéed vegetables on plates with warm tortillas and fixings.

Grill chicken on an oiled rack 4-5 inches above glowing coals, turning once, for about 5 minutes on each side, or until cooked through. Alternatively, grill chicken on a preheated ridged grill pan over moderately high heat that has been lightly oiled.

Remove chicken from grill and place on cutting board. Let chicken rest covered loosely with foil for 5-10 minutes. Cut the chicken on the diagonal into 1/4 inch-thick slices.

Combine oil and garlic in bowl and whisk to combine. Brush both sides of onions, peppers, zucchini and chicken with oil mixture and season with salt and pepper.

Grill vegetables over hot fire until lightly charred and tender, 3 to 5 minutes per side. Grill chicken until charred and meat registers 160°F, 2 to 3 minutes per side.

Slice chicken, zucchini and peppers thin. Lay tortillas on work surface. Divide 1 cup cheese evenly among tortillas, sprinkling cheese over half of each tortilla and leaving a half inch border. Layer chicken and vegetables over cheese and sprinkle with remaining cheese. Fold tortillas over filling and press gently to seal.

Grill quesadillas until crisp and golden brown on first side, about 4 minutes. Using spatula, flip quesadilla and press down. Grill until second side is browned and crisp, about 4 minutes. Cut each quesadilla into wedges and serve.

The Co-op sources most of its pork from Pure Country Pork in Washington, and its flavor is unbeatable! The meat is so good that you will need very little seasoning for a dish like slow cooked pulled pork. This is a simple recipe—but it’s versatile, and you can add different seasonings like cumin or oregano, or keep it simple. It's really hard to go wrong with such high quality, great tasting pork.